Recipe: Wild Berry Crumble with Chestnuts and Thyme

INGREDIENTS

400g wild berries

1.5 tbsp honey

A few sprigs of thyme

100g chestnuts (pre-cooked, without skin)

50g wheat flour

75g oats

100g soft butter

3 tbsp sugar

1 pinch salt

Seeds from a vanilla pod

Allergens are marked in bold

Sort the berries, mix with the honey and put to one side. Finely chop the thyme. Coarsely chop the chestnuts with a knife. Mix both in with the flour, oats, 90g butter, sugar, salt and vanilla seeds and knead to a crumbly dough.

Preheat the oven to 180° C CircoTherm Hot Air. Grease four small gratin dishes using the remaining butter. Divide the berries between the dishes (approx. 12 cm in diameter) and sprinkle the crumble on top. Bake in the oven at 180° C CircoTherm Hot Air until crispy. Serve with a dollop of whipped cream.